
A keto-friendly lasagna with layers of eggplant instead of pasta, stuffed with spinach and ricotta cheese.
Ingredients for Lasagna
1Preheat oven to 375°F. Slice eggplant and roast for 15 minutes until tender.
2In a baking dish, layer eggplant, ricotta, spinach, mozzarella, Parmesan, and marinara sauce.
3Bake for 25 minutes until bubbly and golden.
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